You’re not going to believe this, but I’m about to make my second analogy between cooking and cartography on this blog.*#
Yesterday I had another cooking related epiphany. While watching one of those house-finder shows a lady mentioned that she wanted a private kitchen that isn’t open to the rest of the house. She said that cooking is a private activity. I think she’d be hard-pressed to find a private kitchen in the U.S., where it seems like everyone wants an open kitchen where they can talk to people and have company while cooking.
It struck me that map makers might have different preferences in this regard as well. Some of us enjoy making a map with input from others throughout the process while others would rather wait until they feel like it is complete before sharing the product with everyone. Which approach do you think results in a better product?
Hey, at least when you have an open kitchen everyone can see all the hard work that has gone into the meal. Maybe they’ll appreciate it more and maybe you’ll work harder to make it better. (We won’t mention the fact that an open kitchen also invites people to witness your cooking disasters. Like the time you threw the Pyrex full of canned tomatoes across the kitchen like a Frisbee, where it flew past your mother’s right shoulder, hitting the floor and breaking into a million pieces where to this day you still find a bit of tomato on the ceiling from time to time. Oh, that wasn’t you? I don’t know where I got that story then.)
*Cartography and Cooking post
#Hey, if baseball can be applied to every business under the sun, why not cooking?
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